After the harvest comes the ferment
December 5, 2012 § Leave a comment
Looking back on the summer, I’m quite proud of the interns for their resourcefulness. After harvesting turnips in July, we chopped, pureed, then fermented them, giving us over a gallon of sauerruben that I’m still enjoying today.
Fermenting food is simple, and it is the healthiest way to save your roots and greens for the winter, with microorganisms to break down all of those extra grains we’ll all be eating. The harvest is everyone’s favorite part of the garden (though I did learn this summer/fall how intense it can get), but fermenting is what makes the harvest last all through the year.